210 cranberry cake recipes

Apple cranberry nut muffins packed with shredded apples, carrots, tart cranberries, and walnuts. Spiced with cinnamon for a moist, bakery-style muffin loaded with fruit and crunch.

Bread machine cranberry walnut bread with fresh orange juice and zest, sweet-tart cranberries, and chopped walnuts. A quick-bread holiday loaf with zero kneading required.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Cranberry walnut pinwheel cookies with a brown sugar filling, orange zest, and ground cranberries. A make-ahead slice-and-bake holiday cookie.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Cranberry surprise loaf with a hidden cream cheese layer tucked between cranberry-walnut quick bread. Cut it open and the creamy center steals the show.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

These muffins are not too sweet! Their delicate flavor is perfect for breakfast or brunch!

Moist bursts of mouthwatering cranberries run throughout. These cranberry muffins are so easy to make, and they are absolutely the best!